Hey bakers, hope you're all having a sweet day. I've been experimenting with a new croissant dough, and I can't wait to share a tip that seriously leveled up my flaky layers game. The trick? Resting your dough overnight in the fridge. It might seem like a long wait, but trust me, the flavors develop beautifully and the texture is out of this world. Plus, it makes rolling and shaping so much easier. Give it a go next time you're in the mood for some buttery goodness. Let me know how it turns out for you. Stay floury!